The naturallyorganic product of the month: organic coconut milk
Naturallyorganic, Avril Supermarché Santé’s home brand, offers exclusive products of superior quality. Avril’s founders carefully select each item during their numerous trips abroad, where they set out to discover local, responsible and eco-friendly producers. This month’s selection: organic coconut milk.
How is coconut milk made?
Like most plant-based milks, coconut milk is made from the coconut’s flesh. The most common method is to infuse the grated coconut in hot water. The mixture is then filtered to extract the liquids, fats and, of course, the flavours. Finally, guar gum* is added so that the coconut water and the coconut fat do not separate in the container. Naturallyorganic’s light and superior coconut milks contain only three ingredients: organic coconut, water and guar gum.
* Guar gum is a natural food thickener, stabilizer (binder) and emulsifier. It comes from guar, a legume. Its seeds provide a whitish and odourless powder that jellifies when in contact with water. Among its properties, guar gum is known to slow down metabolism of sugars, reduce absorption of sugars and fats, reduce cholesterol levels and regulate intestinal transit.
What are the benefits of coconut milk?
In addition to being rich in minerals (iron, potassium and phosphorus), coconut milk contains selenium, a trace element that promotes joint health. Although coconut milk is also a good alternative to dairy milk for vegans or people with allergies or intolerances, it should be consumed in moderate quantities given its saturated fat content2.
How to use coconut milk in the kitchen?
On several continents such as Central America and Asia, coconut milk is an integral part of people’s daily cooking. Now popular for some years in the West, it can replace dairy milk in most recipes. From smoothies to soups, stews and rice puddings, there are a thousand ways to incorporate it your favourite recipes!
Coconut milk soup recipe
- 2 sliced organic chicken breasts, or 1 cup shrimp, or 1 can of silken tofu
- 3 to 4 tbsp. cold pressed sesame oil
- 1 to 2 tbsp. toasted sesame oil
- 1 inch fresh ginger, pressed or finely grated
- 1 clove of garlic, pressed
- 2 cans of unsweetened coconut milk
- 2 packs of shiitake mushrooms, cut into thin slices
- 4 or 5 sliced green onions
- 1 tsp. or ½ cube of vegetable broth
- ¼ to ½ pack of rice vermicelli noodles (optional)
- Water to cover vegetables and proteins
- Fresh cilantro, finely chopped (optional)
- Spicy Herbamare, to taste (optional)
- Marinate the protein (chicken, shrimp or tofu) in cold-pressed sesame oil, ginger and garlic for a few hours (one to two, depending on the desired taste).
- Brown the mushrooms and some of the green onions in 1 tbsp. of grilled sesame oil. Add and sear the protein. Pour the water to cover the mushrooms and proteins, then add the vegetable broth.
- When the protein is cooked, add the coconut milk and bring to a boil.
- Add the rice vermicelli. Remove from heat and let sit a few minutes. Season to taste and serve with remaining green onions, or a bit of fresh cilantro and spicy Herbamare.
(The suggested recipe is part of “Alimentation thérapeutique pour petits et grands – Tome II” by Sylvie Leblanc n.d.)